a recipe by Gunnila
Ingredients for raw, marinated scallops with herb salad:
For 4 people you need 6 scallops
Marinade:
1 sjalott onion
½ teaspoon finely chopped garlic
½ teaspoon finely chopped red chili
1 lime
½ dl good olive oil
1 tablespoon walnut oil
salt and a little pepper
fresh coriander
fresh herbs, e.g. parsley, coriander, dill
lettuces e.g. lollo rosso, roccola or crispie
What to do:
Open and clean the scallops. Only the white muscle is used. Leave in cold water for 15 minutes, dry on kitchen paper. Keep cool until ready for use.
Marsinade:
Put the chili in a dish along with the sjalott onion and the garlic. Grate the green lime peel into the same dish as the sjalott onion, the garlic and the chili. Squeeze the lime and add the lime-juice, the olive oil and the nut oil to the onion and chili mixture. Add salt and pepper to taste and fresh coriander.
Herb salad
Wash a selection of lettuce and fresh herbs, shake well and place on kitchen paper to absorb the water. Slice the scallop muscles into thin strips and put the portions onto plates. Drip a little of the marinade over the scallops and the rest over the salad. Serve in portions. Grind fresh black pepper over the scallops just before serving.
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Steamed scallops with cream sauce and fried broccoli
For 4 people you need
6 scallops
1 finely chopped sjalott onion
1 tablespoon butter
1 dl white wine
1 dl water
salt and pepper
Fried broccoli
250 gr. Broccoli in small bouquets
3 teaspoons of salt
1 ½ l. Water
½ finely chopped garlic clove
1 finely chopped sjalott onion
½ teaspoon finely chopped red chili
1 tablespoon butter
1 dl cream
1 teaspoon chives
what to do
Open and clean the scallops, in this dish you use the spawn/milt and the white muscle. Place these in cold water for 15 minutes and dry on kitchen paper. Keep cool until ready to serve.
Fry the sjalott gently in butter until soft
Add white wine and boil half away, add water
Add the scallop muscles and the spawn/milt and cover.
Soak carefully at low heat for 2-3 minutes
Remove the scallops and the ‘caviar’/melke and keep warm.
Add the cream to the stock and heat until thick.
Add salt and pepper to taste, a few drops of lime and finely chopped chives
Broccoli
Boil the broccoli for one minute
Cool rapidly in cold water
Simmer the garlic, sjalott onion and chili in butter, add the broccoli and fry for 2 –3 minutes
Add salt and pepper to taste.
Cut the scallops into two or three strips and serve with the spawn/milt, sauce and broccoli. Decorate with chives.
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